Inspired by the rave reviews of Bon Ton's fried chicken, I decided to use some of their ideas and try a grilled version. This recipe was the result. The chicken came out unbelievably juicy and flavorful. I did some with BBQ sauce and some with the baste and both were super tasty! The fried version of Bon Ton is marinated in this brine for 24 hours - which is part of it's secret. I cut it down to 6 hours for practical purposes and the meat still got great benefit in flavor and moisture. Throw a couple of apple wood chunks onto your charcoal for an even bigger flavor pop! Grill On and Enjoy!
1Mix all Brine ingredients together and marinade chicken in a large non-reactive bowl for 6 hours
2Mix baste ingredients together and stir until sugar is dissolved
3Combine Rub ingredients in a small bowl - note you won't use it all so store the extra for another time!
4Remove thighs from brine and "Rub" generously with the seasoning mixture. Let stand while your grill gets hot
5Grill thighs over 2 zone fire/BBQ for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring.
NOTE - '2 zone' means one section on high and one much lower - with charcoal this is accomplished by piling more coals on one side than the other. Keeping the lid down will also help the chicken to continue to cook even if on the 'cool' side of the grill.
6Brush lightly with baste just before serving
7Optional - Instead of the baste you can brush with your favorite BBQ sauce in the last 5 mins for more of a sweet finish.